Safety first, then efficiency. That’s how Safeway makes packaged ice cream and frozen novelties at its plant in Bellevue, WA. Lean manufacturing principles guide the business.

Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.

Fresh pizza dough likes to cling to trays and equipment, making it tough to clean them effectively by hand.

A new cryogenic freezing tunnel uses less nitrogen and is easy to clean.

The key to long life and less energy usage is proper maintenance.

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe.

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry.

Manufacturers face stiff headwinds and to battle the storm they need more effective development methods for operational excellence programs like OEE.
 

On-Demand: Metal conveyor belts are a common sight in any food processing plant or commercial bakery. With so many applications for metal belts – ovens, freezers, proofing, breading, enrobing, transfers, etc. – it can be difficult to develop a comprehensive system that maximizes the value of each metal belt.

This three-day course provides a comprehensive presentation of basic and advanced pasta extrusion and processing.

The Spanish Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods. 

The Better Process Control School Acidified Foods course of The Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of  acidified foods.

The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods.

On-Demand: Machinery lubrication should be considered when developing an HACCP plan in food processing facilities. When developing the plan, some lubrication points can be overlooked.

On-Demand: Discover how food and beverage processors optimize resources, eliminate false starts and capture triple bottom line value through state-of-art sustainable solutions.
 

On-Demand: Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

On-Demand: The need for food and beverage processors to drive down unit costs never ends. How can new/retrofitted plants be designed to optimize productivity?